INSTANT POT® RED THAI CURRY CHICKEN
Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.
Provided by Jessica DiPonziano
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 20.4 g, Cholesterol 77.5 mg, Fat 22 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 597 mg, Sugar 6.5 g
INSTANT-POT RED CHICKEN ENCHILADAS
These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the Mexican-American favorite.
Provided by Janet A. Zimmerman
Categories Instant Pot Pressure Cooker Chicken Tortillas Bake Cheese Chile Pepper Monterey Jack Dinner
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pressure cook the chicken:
- Put the chicken thighs in the Instant Pot. Pour in the ancho chile sauce. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm.
- Prepare the filling:
- When the chicken is just cool enough to handle, cut or pull it into bite-size chunks. Mix in about 2/3 cup of the warm sauce; the chicken should be well coated with sauce but not drowning. Put the onion in a small bowl.
- Prepare the tortillas.
- Preheat the oven to 350°F. Place 6 tortillas on a baking sheet in a single layer. Brush the tortillas lightly with the oil (or spray with cooking spray), then turn them over and repeat on the other side. Bake just until the tortillas are warm and pliable, about 3 minutes. Remove from the oven and place the tortillas in a stack on a plate. Cover with aluminum foil to keep warm. Repeat with the remaining 6 tortillas. (If you have two baking sheets, you can heat them all at once.) Leave the oven on.
- Make the enchiladas:
- Spoon about 1/2 cup warm sauce into a 9-by-13-inch baking dish. Place one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.
- For Mexican-American-style enchiladas: Sprinkle a tablespoon of shredded Monterey Jack cheese over the chicken and onion.
- Finish the enchiladas:
- Roll the tortilla up and place it at the end of the dish, seam-side down. Repeat with the remaining tortillas. When all the enchiladas are filled and rolled, pour enough sauce over them to just cover them (they should not be swimming in sauce).
- For Mexican-American-style enchiladas: Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas.
- Bake the enchiladas:
- Bake until warmed through, 8 to 10 minutes. Sprinkle the queso fresco over the enchiladas and serve.
INSTANT POT® THAI RED CURRY WITH CHICKEN
This sumptuous restaurant-worthy recipe is a perfect use of the Instant Pot®. The Thai red curry can be as mild or spicy as you'd like. Chock-full of vegetables and so aromatic, this dish will have the family climbing over one another to get a seat at the dinner table.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h12m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine.
- Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.
- Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.
Nutrition Facts : Calories 489.4 calories, Carbohydrate 69.3 g, Cholesterol 22.7 mg, Fat 22.1 g, Fiber 7.5 g, Protein 20.1 g, SaturatedFat 13.4 g, Sodium 1144.3 mg, Sugar 8.8 g
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- Place the chicken, chicken broth, brown beans, black beans, diced tomatoes, green chilis, corn, salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano in the pot of the Instant Pot and stir to combine. Put the lid on the Instant Pot and lock it into position. Make sure the vent is in the sealing position.
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4.7/5 (33)Category Main CourseCuisine AmericanTotal Time 1 hr 15 mins
- If using dried beans: (skip to step 2 if using canned beans): Add dried pinto beans and 4 cups water to the instant pot. Close the pressure cooker and be sure the vent knob is sealed. Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return empty inner pot back to pressure cooker.
- Add stock, beer if using, corn, seasonings, and cooked beans to the Instant Pot and mix together. Add in tomatoes--do not mix. Nestle in chicken into liquid. Place lid on pressure cooker and turn valve to "seal."
- Once cook time has elapsed, let pressure release naturally for at least 15 minutes. Open Instant Pot and remove chicken from inner pot to cutting board. Shred chicken and then stir back into chicken chili. Squeeze fresh lime juice into the chili to brighten the flavors.
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